During these challenging times it’s hard to try and ensure you eat all your vegetables. Why not try a “gluten-Free” version of zucchini fritters with a spoon full of spicy sweet jam. Making the jam was super easy, I simply mixed a little sriracha sauce with some peach marmalade. This recipe makes approximately 6 to 7 fritters.
To make the fritters you will need:
- 1/2 pound zucchini
- 1/4 cup Parmesan cheese
- 2 eggs beaten
- 1/4 cup pecan meal or pecan flour (Surratt Pecan meal)
- 1 tablespoon chives (freeze dried)
- 1 tablespoon parsley (freeze dried)
- 1/2 teaspoon for garlic powder
- salt & pepper to taste
Grate zucchini on to clean paper towels, gather up ends and squeeze to remove excess moisture. You may have to do a second and/or third time to get all the water out. Put grated zucchini in to large bowl stir in Parmesan cheese, eggs, pecan meal, chives, garlic powder, and parsley.
Heat enough vegetable oil in the bottom of a large frying pan. Add 2 tablespoons of the zucchini mixture for each fritter and cook three fritters at a time. Cook 3 to 4 minutes on each side until their crispy solid cakes, then keep them warm while you cook the remaining fritters. Drain excess oil on paper towels and serve hot with a spoonful of spicy peach jam. Garnish with some fresh herbs and a habanero chili pepper.
Enjoy your delicious zucchini fritters with lovely glass of chilled white or rosé wine. I paired with this 2019 Casa Madero Rosado wine. Felicidades!